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Thursday, September 30, 2010

Clam Chowder

From the kichen of One Perfect Bite...In a perfect world garlic would be peeled and minced as needed, chicken stock would bubble gently on the stove, and kitchen shortcuts would be unheard of. I've been blessed with a near perfect life but it's spent in an imperfect world, so shortcuts abound in my kitchen. I not proud of them, mind you, but they are a real part of my life and there are nights that dinner would never make it to the table without them. I share them when I think they might be helpful, but for the most part they are my secrets and I reveal them in the same way you peel an onion, a layer at a time. Having said that, I suspect it won't surprise you to learn that I smile when the pros talk about shucking oysters or picking crab. I think it's important to know how to do those things, but, in the great scheme of things, I don't think it's necessary to actually do them. My bad attitude extends to clams as well. For years, I refused to make chowders with anything other than fresh clams and I'd pay premium prices to have them opened and chopped. My fishmonger loved to see me and my wallet coming. I still prefer to use fresh clams, but several years ago the warehouse stores started carrying restaurant-size cans of chopped clams and I have had them in my pantry ever since. They really are an acceptable alternative to fresh clams in dips, spreads, fritters and chowders. One of the problems that empty nesters encounter is the quantity of food that is produced when standard recipes are followed. Chowder is no exception. Several years ago Cook's Illustrated developed a chowder that used canned clams and was scaled to feed two people. It's a treasure of a recipe and if you enjoy chowder I hope you'll give it a try. A careful reading of the recipe will show it can easily be scaled up or down. I've made it for eight and I've made it for one. It works every time. There are a few things I want to share with you. I use 1/3 cup of drained, chopped clams for each can the recipe calls for. I use 1/4 cup finely chopped onion for each person I'll be feeding. One of the current oddities in recipe development is the push to list ingredients for some by weight rather than measure, while still calling for ballpark-general measures like half an onion or juice of a lime in others. What size onion? What size lime? I digress. This is a really nice recipe and those of you who try it will love it. The chowder is best made with heavy cream but it is workable with light cream or half-and-half. Here's the recipe. Clam Chowder for Two...from the kitchen of One Perfect Bite, courtesy of Cook's IllustratedIngredients:2 (6.5-ounce) cans minced clams1 (8-ounce) bottle clam juiceWater , if necessary2 slices thick-cut bacon (about 2 ounces), cut into 1/4-inch pieces1/2 onion , chopped fine1 clove minced garlic1 tablespoon unbleached all-purpose flour2 large red potatoes (about 3/4 pound), scrubbed and cut into 1/2-inch pieces1 large bay leaf1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme1/2 - 3/4 cup heavy cream1 tablespoon minced fresh parsley leaves

Instructions:1) Drain clams, reserving juices. Add bottled clam juice to reserved clam juice to measure 2-1/2 cups (if short, add enough water to make up difference).2) Cook bacon in a medium, heavy-bottomed saucepan over medium-high heat until beginning to crisp, about 5 minutes. Stir in onion and cook until onion has softened and bacon is crisp, about 5 minutes.3) Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and coat vegetables, about 1 minute. Gradually whisk in clam broth. Stir in potatoes, bay leaf, and thyme. Bring to a simmer and cook until potatoes are tender, about 15 to 20 minutes.4) Stir in clams, cream, and parsley. Return to a simmer briefly, then remove from heat. Discard bay leaf, and season with salt and pepper to taste. Yield: 2 servings.

Mary, thank you for this recipe! It's nice to hear you say that canned clams are ok, I've wanted to try this soup and that's what has stopped me! Also, I've been cutting recipes in half for years, love to eat, but not the same thing every day of the week:@)

Mary, I have been looking for a great soup to make this weekend as we have a huge crowd at my house for a birthday weekend!Your wonderful soup is on the menu!And I love that I can make it for 2-4 later too.Wonderful recipe and beautiful photos! I know when I come to your site that you always have something I'll want to make!Yvonne

We do need recipes that feed less, but like those that can be expanded.

The summer of 2009 found me in New England sampling clam chowders to serve as a starter for our son's wedding. We quickly narrowed it down to New England clam chowder (did you know there's a Rhode Island clam chowder) and the Brown University Faculty Club did a fantastic job of preparing it deliciously for almost 200 guests.

Mary, I just adore clam chowder and I can't imagine NOT using a shortcut now and then. I love that this recipe feeds 2. Perfect. It looks and sounds wonderful, I'm looking forward to making it. Have a great day!

I bet the fishmonger DID love you! This recipe and photo is a perfect example of why your blog is so darned loved. You manage to make the most scrumptious recipes that are both familiar yet slightly better than our memories. Love a good chowder! Thanks for sharing.

I love clam chowder and since I have not learned to shuck clams, it's good to know that canned chopped clams will be a perfectly acceptable short-cut. We all use them, just for different reasons at different times. It's all good food in the end after we do our magic!

Clam chowder is my favorite type of soup (it's gotta be New England style like this though, don't like the red one!) I've always heard using canned oysters would not be as good.. Looks like I have found my go to recipe now! Thanks for sharing!

Interestingly, a few years ago, we were on a trip to New England. we had chowder (chowda, as they call it) in both Massachusetts and Maine. Not to hurt any feelings, but far and away, we preferred the Massachusetts version...seems they use cream, while Maine chowder is made with milk and is, therefore, less thick.

Anyhow, I want to try your recipe. And I know that I will always be using canned clams to do so.

Mary, we've had clam chowder several times this summer, but not of my making. I am very anxious to try this recipe. Wondering if clam chowder freezes well. Thanks for all the hints...one layer at a time!!!! Now start packing!

My fishmonger has "chowder" clams - actually chopped quahogs. They come frozen and are a better comprimise between canned and fresh. They need to be cooked about 10 minutes at a simmer. You've made me long for a chowder.

Love It!!! I love making soup in the fall and yours looks so yummy! Unfortunately, I am allergic to shell fish, but maybe, I can make the recipe with a substitute? We will see. Thanks again for the amazing post and inspiration!

I don't not think it's true that the recipes that are the most trouble are the best. Something quick and rather easy can be just as good. I don't like the weights, I have no scale and don't want one. So then I have to eyeball it. I just like percise measerements.

This reminds me of the summers I spent in Maine. I felt like we made/ate clam chowder almost every other day. I have yet to make my own batch since living out West. Seeing this recipe makes me want to give it a try! Thanks for sharing!

It's getting to be Clam Chowder time, as the weather cools. This is my mother's favorite soup/stew. Hers is delicious, but never the same twice, and she is always on a quest for the best clam chowder, always ordering it in maritime restaurants.I quite agree with you about shortcuts. While I think it's good to know what to do with a walking, clucking chicken in order to get it to the roasting pan, I don't want to be doing it myself on a regular basis!

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